Healthy Dinner Recipes
Well I followed my own advice and planned three dinner meals this week. It was easy and I am able to focus on what else I need to do. Here's the plan:
Monday - Pork Chile Verde with Posole
Tuesday - Eggplant Gratin
Wednesday - Scallops with Fennel and Tomato Brodo over Gluten Free Pasta
Below you will find Monday night's dinner recipe which I made on Sunday. It always seems better when a soup or stew has a night to meld and marry it's flavors.
Tuesday, Ina Garten's Eggplant Gratin is so incredibly yummy. I have made a change in the recipe to make it more healthful and easier to make. Instead of frying the eggplant, bake it. Same slicing instruction, then lay eggplant on a cookie sheet sprinkle with olive oil, salt and pepper. Place in a 400 degree oven for 30 - 40 minutes until roasted. Once cooled, put the recipe together using Ina's instructions, the link is below. Stay tuned for Wednesday nights recipe, I will post on Tuesday. Enjoy these Healthy Eats!!!
Pork Chile Verde with Posole
1 lb cleaned tomatillos or green tomatos
2 lbs lean pork stew meat cut into 1 inch cubes
1 tsp salt
1/2 tsp freshly ground black pepper
flour for dredging
2 tbls canola oil
1 yellow onion chopped
2 hatch or poblano chiles cut into 1 inch cubes
2 green peppers cut into 1 inch cubes
3 jalapeno peppers seeded and diced
3 cloves of garlic, peeled and minced
1 1/2 cups of canned hominy/ posole drained
1/2 cup chopped Cilantro leaves
1 tbls dried oregano
2 tsp ground cumin
3 cups of chicken stock or water
What to do next.....
Quarter tomatillos and place on a cookie sheet in a 425 degree oven for 20 -25 minutes until roasted. Remove and let cool. Once cool, chop them and place them in a soup pot.
Season port with salt and pepper. Flour pork lightly. Heat oil in skillet over medium high heat. Add the pork and brown on all sides. Once done remove and place in the soup pot.
Drain off excess fat from the skillet. Turn heat down to medium, add onion to the skillet. Cook until soft and translucent (about 5 minutes), add all the peppers and cook 3 - 4 minutes. Add garlic cook 1 minute more.
Add veggie mixture to the soup pot. Add hominy, cilantro, oregano and cumin to the soup pot. Cover with chicken stock, bring to a boil and reduce to simmer. Cook loosely covered until the pork is very tender, about 1 1/2 hours. Add salt and pepper to taste.
First complete all the chopping, dicing and cutting. Once all your ingredients are prepared and ready to go, the cooking goes very quickly. Preparation time 20 - 30 minutes.
If you're not a Cilantro lover like me, replace it with it's cousin, Italian flat leaf parsley.
I'm not a bit fan of Bell Peppers, I actually leave them out, adding a few more varieties of mild heat peppers.
For those non bean lovers, Hominy/Posole is not a bean, but corn. Try it you may find it more easy to digest.
Enjoy and let me know what you think!!!